JP3503112B2 - Production of alcoholic beverages using fruit juice and white koji - Google Patents
Production of alcoholic beverages using fruit juice and white kojiInfo
- Publication number
- JP3503112B2 JP3503112B2 JP23591699A JP23591699A JP3503112B2 JP 3503112 B2 JP3503112 B2 JP 3503112B2 JP 23591699 A JP23591699 A JP 23591699A JP 23591699 A JP23591699 A JP 23591699A JP 3503112 B2 JP3503112 B2 JP 3503112B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- yeast
- koji
- production
- white koji
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title claims description 10
- 235000015203 fruit juice Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 4
- 235000021016 apples Nutrition 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- 244000141359 Malus pumila Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000005985 organic acids Nutrition 0.000 claims 1
- 230000035807 sensation Effects 0.000 claims 1
- 235000019615 sensations Nutrition 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241000220225 Malus Species 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 235000020083 shōchū Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 102200129509 rs186996510 Human genes 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
【０００１】[0001]
【産業上の利用分野】最近の一般的な傾向としてはビー
ル、ワインなどアルコール度数が低く、且つ炭酸や酸味
を有している酒が好まれている。本発明はこれらの傾向
にマッチしたソフトで特有な香味を持つ新規なアルコー
ル飲料の製造に関するものである。[Industrial application] As a recent general tendency, liquor such as beer and wine having a low alcohol content and having a carbonic acid and a sour taste is preferred. The present invention relates to the production of a novel alcoholic beverage having a soft and unique flavor that matches these tendencies.
【０００２】本発明に係わる酒はリンゴ、梨、等の果実
を原料とするもので、本発明の産業化は農業基盤の安定
化に及ぼす貢献度は非常に高く、本発明の社会的意義は
誠に大きいものと思われる。The liquor according to the present invention is made from fruits such as apples, pears and the like, and the industrialization of the present invention contributes very much to the stabilization of the agricultural base, and the social significance of the present invention is It seems to be really big.
【０００３】[0003]
【従来の技術】本発明に係わる技術については、今日ま
で全く公にされておらず、本発明をもって嚆矢とする。2. Description of the Related Art The technology relating to the present invention has not been made public to date, and the present invention is regarded as an arrow.
【０００４】[0004]
【発明が解決しようとする課題】我が国の果実酒の原料
は、ブドウが主体であり、リンゴ、梨、桃、スイカ、メ
ロン等は酸味が乏しいため、この点を改善した酒類の開
発が望まれていた。[Problems to be Solved by the Invention] Since the main ingredients of fruit wine in Japan are mainly grapes, and apples, pears, peaches, watermelons, melons, etc. have poor sourness, the development of alcoholic beverages in which this point is improved is desired. Was there.
【０００５】本発明は果実酒の醸造工程中に麹を組み込
むことにより、酒造用酵母のみによる工程と異なり清酒
様風味、或いは果実酒の風味を併せ持つ新規なアルコー
ル飲料を作り出すものである。The present invention is intended to produce a novel alcoholic beverage having a sake-like flavor or a flavor of fruit liquor, which is different from the process using only yeast for brewing sake, by incorporating koji during the brewing process of fruit liquor.
【０００６】[0006]
【課題を解決するための手段】本発明の特長の一つは、
しょうちゅう用の白麹の中に生成され存在する有機酸を
果汁に抽出させることにより、酸度の調整を計ることに
ある。[Means for Solving the Problems] One of the features of the present invention is
The purpose is to adjust the acidity by extracting the organic acid generated in the white malt for shochu into the fruit juice.
【０００７】本発明の特長の二つ目は、麹菌の繁殖した
麹を果汁に浸出することで、麹自体の持つ澱粉質を糖化
させることにより、糖度を高め清酒風味の果実のアルコ
ール飲料を製造することである。The second feature of the present invention is to infuse the koji in which the koji mold has propagated into the fruit juice to saccharify the starch contained in the koji itself, thereby increasing the sugar content and producing a sake-flavored alcoholic beverage. It is to be.
【０００８】[0008]
【作用】本発明は糖度が低く酸味の乏しい果汁を麹の糖
化作用と酸の抽出で補い、特有の風味を有するアルコー
ル飲料を得る技術がその根底をなす。The function of the present invention is based on a technique for supplementing a juice having a low sugar content and a low sourness with the saccharifying action of koji and the extraction of an acid to obtain an alcoholic beverage having a unique flavor.
【０００９】[0009]
【実施例】イ） 滴定酸度 ６．０、糖度１１．０％の
リンゴ果汁１０ｌにワイン酵母を接種して１５℃〜１８
℃で２週間発酵させる。この発酵期間中にしょうちゅう
用白麹１ｋｇを加え、時々かき混ぜながら２０時間浸出
し、麹の有機酸の抽出と糖化作用を促し、酸味と糖度の
補充を行う。この方法で、酸度９．３、アルコール分
６．４％、エキス分３．０７％のアルコール飲料を得
た。[Examples] a) Wine yeast was inoculated into 10 liters of apple juice having a titratable acidity of 6.0 and a sugar content of 11.0%, and the temperature was 15 ° C to 18 ° C.
Ferment at 2 ° C for 2 weeks. During this fermentation period, 1 kg of white malt for shochu is added and leached for 20 hours with occasional stirring to promote extraction of organic acid and saccharification of malt, and to supplement acidity and sugar content. By this method, an alcoholic beverage having an acidity of 9.3, an alcohol content of 6.4% and an extract content of 3.07% was obtained.
【００１０】ロ） 滴定酸度３．１、糖度８．８％の桃
の果汁１０ｌを清酒酵母を使用する以外は実地例１と同
様な方法で、酸度７．０、アルコール分４．６％、エキ
ス分２．５５％のアルコール飲料を得た。(B) In the same manner as in Practical Example 1 except that 10 l of peach juice having a titratable acidity of 3.1 and a sugar content of 8.8% was used as sake yeast, the acidity was 7.0 and the alcohol content was 4.6%. An alcoholic beverage having an extract content of 2.55% was obtained.
【００１１】[0011]
【発明の効果】ブドウと比べ、リンゴ、梨、桃、スイ
カ、メロン等比較的酸味の少ない果実を原料として清涼
感のあるアルコール飲料の製造を可能にした。EFFECTS OF THE INVENTION It is possible to produce a refreshing alcoholic beverage using fruits having relatively less sourness such as apples, pears, peaches, watermelons and melons as compared with grapes.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) C12G 1/00 - 3/12 ＪＩＣＳＴファイル（ＪＯＩＳ)─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. 7 , DB name) C12G 1/00-3/12 JISST file (JOIS)
Claims (3)
て、白麹菌を用いて製麹した白麹を添加し、発酵期間中
時々かきまぜながら白麹中に蓄積されている有機酸を発
酵液中に抽出させることにより、従来果汁単独発酵では
得られなかった和酒風味の増強された清涼感のあるアル
コール飲料の製造法。1. In the process of fermenting yeast by adding it to fruit juice, white koji produced by using koji mold is added, and organic acids accumulated in the white koji are sometimes stirred in the fermentation liquid during the fermentation period. A method for producing an alcoholic beverage having a refreshing sensation with an enhanced flavor of Japanese sake, which has not been obtained by conventional fermentation of fruit juice alone.
ール酵母を用いる請求項１記載の製造法。2. The production method according to claim 1, wherein wine yeast, sake yeast, and brewer's yeast are used in the fermentation step.
実から調整する果汁を用いる請求項１記載の製造法3. The method according to claim 1, wherein fruit juice prepared from fruits such as apples, pears, peaches, watermelons and melons is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23591699A JP3503112B2 (en) | 1999-07-19 | 1999-07-19 | Production of alcoholic beverages using fruit juice and white koji |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23591699A JP3503112B2 (en) | 1999-07-19 | 1999-07-19 | Production of alcoholic beverages using fruit juice and white koji |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001029061A JP2001029061A (en) | 2001-02-06 |
| JP3503112B2 true JP3503112B2 (en) | 2004-03-02 |
Family
ID=16993148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP23591699A Expired - Lifetime JP3503112B2 (en) | 1999-07-19 | 1999-07-19 | Production of alcoholic beverages using fruit juice and white koji |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3503112B2 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020089866A (en) * | 2001-05-25 | 2002-11-30 | 김화자 | Manufacture method of beer with fruit |
| JP4376256B2 (en) * | 2006-09-12 | 2009-12-02 | 株式会社車多酒造 | Honey liquor manufacturing method |
| CN102660429B (en) * | 2012-04-16 | 2014-12-10 | 北华大学 | Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof |
| CN104711140A (en) * | 2013-12-11 | 2015-06-17 | 申青林 | Seed-melon rice wine |
| CN103881872B (en) * | 2014-04-15 | 2016-05-18 | 辽宁三沟酒业有限责任公司 | The technique of many grain yellow rice wine preparation low alcohol white spirit |
| CN104388221B (en) * | 2014-12-04 | 2016-09-14 | 河南大学 | The brewing process of half-juice watermelon beer |
| CN104388222B (en) * | 2014-12-04 | 2016-11-30 | 河南大学 | The brewage process of full juice Citrullus vulgaris medicated beer |
| JP6695111B2 (en) * | 2015-08-25 | 2020-05-20 | 日本ピュアフード株式会社 | Method for producing fermented vegetable extract |
| CN105802781B (en) * | 2016-06-06 | 2018-09-14 | 董博性 | Manufacture the method and grape flavor sweet wine of grape flavor sweet wine |
| KR102443519B1 (en) * | 2020-09-29 | 2022-09-15 | 농업회사법인주식회사초정 | Manufacturing method of the fermented tea using melon |
-
1999
- 1999-07-19 JP JP23591699A patent/JP3503112B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001029061A (en) | 2001-02-06 |
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